Matt Lewis and Renato Poliafito, co-owners of Brooklyn cakeshop Baked, specialize in whimsical reworkings of comforting, familiar flavors, of which today's recipe is a perfect example. Evoking the lazy days of summer, their chocolate-root beer Bundt cake is smeared with dark, gooey root beer fudge.
'New Frontiers in Baking' on Serious Eats
In this recipe, traditional Scottish shortbread is smeared with golden dulce de leche and, once cooled, covered in a dark chocolate glaze. "This is a messy bar," note the authors--for neater edges, dip your knife in hot water and pat it dry before slicing.
The following recipe is from the November 26th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I realize that I may be offending a lot of people here, but I really don't...
Today's recipe uses dried cherries and "utmost respect" for the original to achieve a condensed version of the German dessert favorite. Black Forest Chocolate Cookies are deeply chocolatey, and studded with white chocolate chips and those sharp dried cherries. You don't want to overbake them--they're at their best when slightly gooey, straight out of the oven.